Description
A chilled pasta salad combining sun-ripened tomatoes, creamy mozzarella, and fresh basil for a refreshing and easy potluck dish.
Ingredients
- 12 oz (340 g) short pasta (rotini, farfalle, or penne)
- 1 1/2 cups cherry or grape tomatoes, halved
- 8 oz (225 g) fresh mozzarella pearls (or diced fresh mozzarella)
- 1/2 cup fresh basil leaves, torn (plus more for topping)
- 1–2 tbsp balsamic glaze (optional, for finishing)
- 1/2 cup mayonnaise (or half mayo/half Greek yogurt for a lighter option)
- 1/3 cup plain Greek yogurt (optional if using all mayo, skip this)
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice (or 1 1/2 tbsp red wine vinegar)
- 1–2 garlic cloves, finely grated
- 1/3 cup finely grated Parmesan
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
- 1/2 cup basil, finely chopped (or blended into the dressing for a greener look)
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook pasta until al dente (usually 1 minute less than package directions). Drain and rinse under cool water for 10–15 seconds to stop the cooking. Drain very well.
- Make the creamy dressing. In a large bowl, whisk together mayonnaise, Greek yogurt (if using), olive oil, lemon juice (or vinegar), garlic, Parmesan, salt, pepper, and Italian seasoning. Stir in chopped basil (or blend basil into the dressing if you want it extra smooth and vividly green).
- Assemble the salad. Add drained pasta to the bowl with dressing. Toss until evenly coated. Fold in tomatoes and mozzarella gently so the cheese stays intact.
- Chill and adjust. Refrigerate for 20–30 minutes. Taste and adjust salt, pepper, and acidity (a small squeeze of lemon wakes everything up).
- Finish and serve. Top with more torn basil and a drizzle of balsamic glaze if you like.
Notes
This dish improves after chilling as flavors mingle. Suitable for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian